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AssigneeFrito-Lay North America, Inc.
InventorsVincent Allen Elder, John Gregory Fulcher, Henry Kin-Hang Leung, Michael Grant Tropor
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In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
A method of lowering the level of acrylamide in a thermally processed food containing free asparagine and simple sugars, said method comprising the steps of:
A method of reducing the production of acrylamide in a fabricated food product, said method comprising the steps of:
A method of preparing fabricated potato chips, said method comprising the steps of:
A method of preparing potato chips, said method comprising the steps of:
A method of preparing corn chips, said method comprising the steps of:
Dependencies are inferred from the claim text.